- 3-1/2 cups 2% milk
- 1/2 cup uncooked long grain rice
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1 teaspoon vanilla extract
- Ground cinnamon, optional
- In a large saucepan, combine the milk, rice, sugar and salt. Bring to a boil over medium heat, stirring constantly. Pour into a greased 1-1/2-qt. baking dish.
- Cover and bake at 325° for 45 minutes, stirring every 15 minutes. Add raisins and vanilla; cover and bake for 15 minutes longer or until rice is tender. Sprinkle with cinnamon if desired. Serve warm or chilled. Store in the refrigerator. Yield: 6 servings.
Reviews for Old-Fashioned Rice Pudding
"Read some reviews and added a whisked egg. I think I may have overcooked it because it doesn't have a creamy consistency. Overall, a good recipe though!"
"My husband loves rice pudding. I thought this recipe looked easy so I made it just the way it said. He loved it. It could have been creamier, so I will try adding the egg next time."
"In our family , my brother in law makes the very best rice pudding so when I saw this recipe I decided to give his recipe a challenge. My husband said not to bother as I couldn't beat the family recipe. I made this last night- omitted the salt and raisins and added the beaten egg yolk with milk as others suggested- and the pudding came out great. Very easy! I did bake it for an additional 15 minutes as after an hour it seemed to need a bit more time in the oven. And while it wasn't as creamy as my brother in laws, it was a close second and my husband loved it! Will make it again for sure!"
"If this is supposed too be a pudding it is missing the crucial ingredient of eggs. I followed the recipe then tasted hot & cold it was lacking the creamy of a good custard. I then checked some other recipes and discovered why the eggs. Also the entire can be done in the oven using the water bath method. Sorry."
"Very similar to the recipe I use, except I butter the casserole, use 1 cup of minute rice & do it completely in the oven. OH!! No raisins : (("
"This is similar to my grandmother s recipe. It was cooked stovetop for about 20 mins, but it was finished by stirring in an egg yolk beaten in 2 tlbs milk after it was taken off the heat. That's what made it so creamy and delicious! I love it with raisins! This recipe is in every one of my church cookbooks!"
"Do you pour it into the dish after it comes to a boil? It doesn't read how long to boil it. Any answers!"
"Same recipe that I have used for many,many years BUT, I cooked it on top of the stove until rice is done stirring occasionally ! I am going to bake it next time I make it. It taste much better with cinnamon on it!!!!"
"I followed the recipe as it was presented! I used cinnamon-sugar (2 Tbsp.) to sprinkle on the top of the pudding after it was finished baking! I HAD baked pudding 1-1/4 hours! When I sampled the pudding, I thought it was very tasty!Thank you for sharing this delicious pudding recipe with Taste of Home!delowenstein"
"I really like this recipe. I use Golden Dragon Jasmine rice, and it works really well. Yum!"